Cold Brewed Hawaiian Hazelnut & Coconut Milk Iced Coffee

COLD BREWED HAWAIIAN HAZELNUT & COCONUT MILK ICED COFFEE

Plan ahead when making cold brew coffee, you don’t get to enjoy until the next day.
FOR THE COFFEE
  1. 1 cup coarse ground Hawaiian Hazelnut coffee beans
  2. 4 cups cold water
FOR THE SWEETENED CONDENSED COCONUT MILK

  1. 1 (14 ounce) can, full fat coconut milk
  2. 1/4 cup Stonewall Maine Maple Syrup
FOR THE COFFEE

  1. Place the ground coffee in large glass container / jug and pour the cold water over top.
  2. Stir to make sure all the grounds are saturated
  3. Place in fridge for 12-24 hours to brew.
  4. When ready, pour the brew through a coffee filter or cheesecloth lined sieve as many times as it takes to make sure all the grounds are gone
  5. Store in the refrigerator for up to 2 weeks.
  6. Serve over ice with sweetened condensed coconut milk
FOR THE SWEETENED CONDENSED COCONUT MILK
  1. In a small sauce pan, over medium high heat, bring the maple syrup and coconut milk to a boil.
  2. Turn heat down to simmer and cook, stirring frequently, until reduced to 1 cup (approximately).
  3. Pour into container and store in fridge
FOR THE SWEETENED CONDENSED COCONUT MILK
  1. 1 (14 ounce) can, full fat coconut milk
  2. 1/4 cup Stonewall Maine Maple Syrup
FOR THE COFFEE

  1. Place the ground coffee in large glass container / jug and pour the cold water over top.
  2. Stir to make sure all the grounds are saturated
  3. Place in fridge for 12-24 hours to brew.
  4. When ready, pour the brew through a coffee filter or cheesecloth lined sieve as many times as it takes to make sure all the grounds are gone
  5. Store in the refrigerator for up to 2 weeks.
  6. Serve over ice with sweetened condensed coconut milk
FOR THE SWEETENED CONDENSED COCONUT MILK
  1. In a small sauce pan, over medium high heat, bring the maple syrup and coconut milk to a boil.
  2. Turn heat down to simmer and cook, stirring frequently, until reduced to 1 cup (approximately).
  3. Pour into container and store in fridge
FOR THE SWEETENED CONDENSED COCONUT MILK

  1. In a small sauce pan, over medium high heat, bring the maple syrup and coconut milk to a boil.
  2. Turn heat down to simmer and cook, stirring frequently, until reduced to 1 cup (approximately).
  3. Pour into container and store in fridge

recipe source

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